3 lb. cubed beef
2 tbsp. vegetable oil or lard, for cooking
4 c. water
1/3 c. cayenne
2 tbsp. ground cumin (cominos)
5 tbsp. chili powder
2 tsp. salt
4 cloves garlic, pressed
3 tsp. dried oregano
2 tbsp. paprika
1 (6 oz.) can tomato paste
Sugar, to taste

Cook meat in oil in a large skillet or Dutch oven until gray in color. Add water and simmer for 30 minutes. Add cayenne, cumin, chili powder, salt, garlic, oregano, paprika, and tomato paste. Simmer at least 2 hours, until meat is tender. A pinch of sugar helps to bind the flavors and mellow them. (If mixture seems too thin, pour off some and mix with flour to thicken, then return to pot and stir.)

Serve steaming hot in a bowl, with minced onion on top, if you like and crackers or tortillas.